Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

被引：309

作者：

Li, Dan ^{[1
]}

Zhao, Yue ^{[1
]}

Wang, Xu ^{[1
]}

Tang, Honglin ^{[1
]}

Wu, Nan ^{[1
]}

Wu, Fei ^{[1
]}

Yu, Dianyu ^{[1
]}

Elfalleh, Walid ^{[2
]}

机构：

[1] Northeast Agr Univ, Sch Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Univ Gabes, Ecole Natl Ingn Gabes, LEEEP, LR18ES35, Gabes 6072, Tunisia

来源：

FOOD HYDROCOLLOIDS | 2020年 / 98卷

关键词：

Rice bran protein; (+)-Catechin; Oil-in-water emulsion; Stability; (-)-EPIGALLOCATECHIN GALLATE; PICKERING EMULSIONS; STABILITY; POLYPHENOLS; EMULSIFICATION; ULTRASOUND; COMPLEXES; COVALENT;

D O I：

10.1016/j.foodhyd.2019.105306

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin concentration of 0.05%-0.25% (w/v). The experimental results showed that the addition of (+)-catechin decreased the alpha-helix and beta-sheet content to 10.15% and 36.68%, respectively. The surface hydrophobicity increased, and the oil-water interfacial tension decreased to 11.52 mN/m. The emulsions using the rice bran protein-catechin complex (0.15%, w/v) showed the smallest droplet size and the best emulsifying properties. However, a (+)-catechin concentration above 0.20% (w/v) negatively affected the emulsion stability, with increasing droplet size and decreasing absolute.-potential values due to protein aggregation. Rheological behavior analyses suggested that the rice bran protein-catechin complex emulsion had higher viscosity and viscoelasticity than the emulsion formed with the control rice bran protein.

引用

页数：8

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